Salmon With 2 Purees

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Servings: 4 Difficulty: Advanced
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Elegant salmon fillets served with creamy celery root and rich mushroom purees
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Salmon With 2 Purees

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 150.7

Description

This sophisticated yet approachable dish features pan-seared salmon fillets resting atop two luxurious purees: a creamy, aromatic celery root base and a savory, earthy mushroom sauce. The celery root puree provides a smooth, subtle sweetness that balances the richness of the pan-seared fish, while the mushroom puree adds deep umami flavors enhanced by white wine and fresh herbs. The combination of texturesfrom the flaky, tender salmon to the velvety saucescreates a restaurant-quality dining experience at home. Perfect for date nights or special weeknight dinners, this recipe transforms simple ingredients into a comforting, visually stunning main course that feels indulgent without being overly complicated.

Ingredients

Directions

  1. Peel and chop the celery root into small cubes for faster cooking.
  2. Bring fish stock to a simmer in a saucepan and add the chopped celery root.
  3. Cook celery root until tender, then drain and blend with whipping cream until smooth to create the first puree.
  4. Slice mushrooms and dice onions for the second puree.
  5. Melt unsalted butter in a skillet over medium heat and saut onions until translucent.
  6. Add mushrooms and garlic to the skillet, cooking until mushrooms release their moisture and brown slightly.
  7. Deglaze the pan with dry white wine, scraping up any browned bits from the bottom.
  8. Simmer the mushroom mixture until liquid reduces, then blend or mash to desired consistency for the second puree.
  9. Season both purees with salt, chopped parsley, and melted butter to taste.
  10. Pat salmon fillets dry and season with salt and pepper.
  11. Heat a separate skillet over medium-high heat with a little oil or butter.
  12. Sear salmon fillets skin-side down for 4-5 minutes until crispy.
  13. Flip salmon and cook for another 2-3 minutes until just cooked through.
  14. Spoon celery root puree onto plates, top with mushroom puree, and place seared salmon on top.
  15. Garnish with fresh parsley and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 150.7kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3712.9mg155%
Total Carbohydrate 21.8g8%
Dietary Fiber 5.5g22%
Sugars 10.0g
Protein 7.5g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If fresh fish stock is unavailable, you can substitute with high-quality vegetable or chicken stock, though fish stock provides the best flavor pairing with salmon.

For a smoother puree, pass the blended celery root through a fine-mesh sieve. This removes any fibrous bits and creates a silkier texture.

The mushroom puree can be made ahead and refrigerated for up to 2 days. Reheat gently on the stove, adding a splash of cream or water if it becomes too thick.

Ensure salmon is not overcooked; it should be opaque and flake easily with a fork but still remain moist inside.

Substitute whipping cream with half-and-half or coconut milk for a lighter or dairy-free version of the celery root puree.

Keywords: salmon, celery root, mushroom puree, fish stock, white wine, pan-seared, creamy, dinner party, seafood, comfort food, vegetarian puree, garlic, onion, herbs, easy gourmet, weeknight meal, healthy fats, protein rich, savory, aromatic
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